The Dill Pancakes by James Martin is a tasty combination of light pancakes and fresh dill. This savory twist on a delightful breakfast dish is easy to make and takes only 10 minutes!
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💗 You’ll Love This Dill Pancakes Recipe:
- Distinctive Flavors: Dill Pancakes fuse sweet and savory with a unique dill twist.
- Effortless Preparation: Easy recipe for a quick, satisfying breakfast.
- Versatile Toppings: Pair with sour cream or smoked salmon for diverse flavors.
- Gourmet Breakfast Twist: Elevate mornings with this unexpected, delicious pancake variation.
❓ What Is James Martin’s Dill Pancakes Recipe?
Dill Pancakes by James Martin are savory pancakes made with all-purpose flour, sugar, baking powder, baking soda, salt, buttermilk, egg, melted butter, and fresh dill that are cooked on a griddle till golden brown.
🧈James Martin Dill Pancakes Ingredients
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup buttermilk
- 1 large egg
- 2 tablespoons melted butter
- 2 tablespoons fresh dill, chopped
🥞 How To Make James Martin Dill Pancakes
- Combine the flour, sugar, baking soda, salt, baking powder, and baking powder in a large bowl and mix well.
- Put the buttermilk, egg, and melted butter into another bowl and whisk to combine.
- Stir the dry ingredients into the wet ones until they are barely mixed. Avoid overmixing; a few lumps are acceptable.
- Add the fresh dill, chopped, and gently mix.
- In a medium-sized skillet or griddle, heat the oil until shimmering. Apply a thin layer of cooking spray or butter to coat.
- Add a quarter cup of batter to the griddle for every pancake.
- Turn the pancake over and heat until golden brown, or until bubbles appear on top.
- Use up the rest of the batter in the same way.
💭 Recipe Tips
- Finely Chop Dill: Maintain balanced flavors by finely chopping fresh dill.
- Gentle Mixing: Stir the batter just enough to combine and avoid overmixing.
- Preheat Griddle: Ensure the griddle is adequately heated to medium before pouring batter.
- Consistent Portions: Use a 1/4 cup measure for even-sized pancakes.
- Wait for Bubbles: Patience is key—flip pancakes when bubbles form on the surface.
🥑 What Goes Well With Dill Pancakes?
The dill pancakes are the ideal accompaniment to a variety of dishes including smoked salmon with cream cheese, avocado salsa, grilled vegetables, lemon-dill butter, and cucumber yogurt sauce.
🎚 How To Store Leftover Dill Pancakes?
- In The Fridge: Refrigerate leftover dill pancakes for up to 5 to 7 days if kept in a sealed container.
- In The Freezer: Leftover dill pancakes can be frozen for up to 2 months when layered with parchment paper in a freezer-safe bag. Place in the fridge to thaw before heating.
🥵 How To Reheat Leftover Dill Pancakes?
- Stove: Place dill pancakes in a non-stick skillet and heat for 1 to 2 minutes on each side or until hot.
- Microwave: Arrange dill pancakes on a microwave-safe plate and heat on medium-high for 20 to 30 seconds or until heated.
FAQs
Why are my dill pancakes always flat?
Your dill pancakes may flatten if using expired baking powder, too little, or a thin batter. Ensure ingredients and proper measurements for fluffier results.
Should dill pancake batter be thick or thin?
Dill pancake batter should be moderately thick for optimal consistency, contributing to the fluffiness of the pancakes when cooked.
Why are my dill pancakes rubbery?
Dill pancakes may become rubbery due to overcooking. Ensure to cook them until just golden brown on both sides to maintain a tender texture.
Can you overbeat dill pancake batter?
Overbeating dill pancake batter develops gluten, resulting in chewy instead of fluffy pancakes. Gently mix to maintain the desired texture.
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James Martin Dill Pancakes Nutrition Facts
Amount Per Serving
- Calories 61.4
- Calories from Fat 25.2
- Total Fat 2.8g
- Saturated fat 0.7g
- Cholesterol 1.1mg
- Sodium 164.2mg
- Potassium 108.7mg
- Carbohydrates 6.6g
- Net carbs 5g
- Fiber 1.6g
- Sugar 1.6g
- Protein 2.6g
James Martin Dill Pancakes
Description
The Dill Pancakes by James Martin is a tasty combination of light pancakes and fresh dill. This savory twist on a delightful breakfast dish is easy to make and takes only 10 minutes!
Ingredients
Instructions
- Combine the flour, sugar, baking soda, salt, baking powder, and baking powder in a large bowl and mix well.
- Put the buttermilk, egg, and melted butter into another bowl and whisk to combine.
- Stir the dry ingredients into the wet ones until they are barely mixed. Avoid overmixing; a few lumps are acceptable.
- Add the fresh dill, chopped, and gently mix.
- In a medium-sized skillet or griddle, heat the oil until shimmering. Apply a thin layer of cooking spray or butter to coat.
- Add a quarter cup of batter to the griddle for every pancake.
- Turn the pancake over and heat until golden brown, or until bubbles appear on top.
- Use up the rest of the batter in the same way.
Notes
- Finely Chop Dill: Maintain balanced flavors by finely chopping fresh dill.
Gentle Mixing: Stir the batter just enough to combine and avoid overmixing.
Preheat Griddle: Ensure the griddle is adequately heated to medium before pouring batter.
Consistent Portions: Use a 1/4 cup measure for even-sized pancakes.
Wait for Bubbles: Patience is key—flip pancakes when bubbles form on the surface.